In Provence, instead of studding the Easter leg of lamb with slivers of garlic, it is served with garlic cream. Cooked garlic is mashed and spread on slices of crusty country bread drizzled with a little olive oil. The bread is then browned quickly under the broiler and served with the leg of lamb.

In Italian cooking, garlic cream is excellent on grilled mushrooms, boiled or steamed green beans, fresh pasta, frogs'  legs, etc.

1. melt the fat (preferably butter) in a skillet;
2. add the garlic and cook over low heat until soft, without letting it brown;
3. add the heavy cream and simmer until the sauce is thickened enough to coat the back of a spoon; 
4. season with salt and pepper.

1. blanch the peeled garlic cloves for 3 minutes in boiling water;
2. remove the cloves and blanch again in 300 ml (1 1/4 cups) water until it has evaporated;
3. add the cream and purée.